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A comment on Why Japanese Whisky Is So Good and So Hard to Find.

Re:Why Japanese Whisky Is So Good and So Hard to Find by Isamu on Friday July 13, 2018 @11:39AM (#17523856)
>If it’s summertime and I’m eating Osaka’s soul food, then I’ll order a highball. If I’m in a restaurant, I’ll order a proper highball in a glass, but if I’m at the supermarket and we’re going to make takoyaki at home, then I’ll just buy it in the can. Canned highballs are one of the great cheap drinking pleasures of Japan.

I've wondered about this: anybody know if the highball-in-a-can is really whiskey or a kind of shochu?

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Re:Why Japanese Whisky Is So Good and So Hard to Find by NorthOf33rd on Friday July 13, 2018 @12:18PM (#17524251)
I've consumed my fair share and wish so desperately that those would come stateside. Based on taste I'd be pretty sure it's whiskey. Also, the english language suntory site states that they are whiskey.

https://www.suntory.com/brands/cannedkakuhighball/

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Re:Why Japanese Whisky Is So Good and So Hard to Find by timr on Friday July 13, 2018 @12:18PM (#17524245)
It certainly tastes like whiskey. I always assumed it was just low-shelf stuff. It's probably just as expensive to make bad shochu as bad whiskey, so I can't imagine that there's much of a cost advantage to faking it.

Also, those highballs can't be using that much booze -- they're incredibly weak.

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Re:Why Japanese Whisky Is So Good and So Hard to Find by bitwize on Friday July 13, 2018 @12:47PM (#17524517)
Shochu highballs are marketed as such as a selling point (for example the popular Chu-Hi brand). I'm going with whiskey for what he drank.
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